Summertime brunch lovers here’s something for you: strawberry rhubarb Bellini. A delightful Prosecco cocktail with puréed strawberries and rhubarb syrup. The combination of rhubarb and strawberries is such a summer classic. Strawberry Bellini is a cocktail on its own, that goes by the name Rossini. So this strawberry rhubarb cocktail is actually a Rhubarb Rossini.
Since I made my first batch of homemade rhubarb syrup I’ve been adding it to all sorts of drinks. Be it soft drinks or alcoholic cocktails, I was positively surprised with the versatility of this syrup. Come Midsummer, Prosecco was obviously involved. If you didn’t know, Midsummer is a big festivity in Sweden, and all festivities call for a glass of bubbles.
But since Midsummer is also peak strawberry season, I happened to have lots of strawberries at home. At first I had thought about only adding a splash of rhubarb syrup to my serving of Prosecco, but then I considered adding some fresh strawberries to the equation. The result was the perfect summer celebratory drink! And now I’m sharing it with you!
Strawberry Rhubarb Bellini
Bellini cocktail was invented at Harry’s Bar in Venice, Italy. Just like Mimosa (orange and champagne), it is a beloved brunch cocktail. An original Bellini features Prosecco and peach purée. Sub peach purée for strawberry purée and you have a Rossini. But Rossini is not the only variation to classic Bellini.
There are many recipe variations of Bellini – including my very own Mango Cider Bellini with thick mango juice and dry apple cider. The one with strawberry purée is probably the most renown. And while Bellini was an Italian painter, the strawberry cocktail Rossini takes its name after an Italian composer. No name has been given yet to rhubarb Bellini, but that’s maybe because this one’s a little less famous.
How to make it
First of all you need to gather your ingredients, which are not that many, really. We’re going pretty simple here.
Original Bellini calls for Prosecco, so I genuinely recommend the use of an Italian sparkling wine. Dry or extra dry, the choice is yours. Strawberries must be fresh for the best result. Frozen fruits have a talent for watering down cocktails. Unless you’re blending them frozen in order to get that slushie effect, fresh is to be preferred. As for rhubarb syrup, that will have to be the preliminary step. Make a batch whenever you have harvested (or been given) fresh rhubarb and keep it in the fridge for your summer sippings. You can follow my homemade rhubarb syrup recipe.
Step by step instructions
- Clean and trim the strawberries. Chop them into smaller pieces for easier blending if using an immersion blender. Combine with rhubarb syrup and blend until smooth. Pour about 5 cl (1,7 fl.oz) of the fruit purée in each glass. I recommend the use of a flute glass.
- Gently pour the Prosecco in the glass over the purée. The sparkling wine will froth, so you may need to do this step in 2 takes, allowing for the first foam to deflate. Aim for having around 1/2 to 3/4 of the glass full of the actual cocktail, the rest being foam. Serve immediately.
The foam will not last long, and it’s a fun addition to the visuals of the cocktail. For best results, the Prosecco needs to be poured in last, just prior to serving. If serving this cocktail to a larger party, prepare in advance the fruit purée in each glass and proceed to top with Prosecco only when the guests are ready to take their servings.
To make up for the disappearing foam and make the glass look fuller and more inviting, you can either top it with more Prosecco or add a fresh strawberry to the rim of the glass.
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Strawberry Rhubarb Bellini Cocktail
- 40 ml rhubarb syrup (click link for recipe)
- 40 g strawberries fresh
- 200 ml Prosecco Italian sparkling wine
- Clean and trim the strawberries. Chop into smaller pieces for easier blending if using an immersion blender. Add rhubarb syrup and blend until smooth. Pour about 5 cl (1,7 fl.oz) of the fruit purée in each glass.
- Gently top with Prosecco by pouring it over the purée. The sparkling wine will froth, so you may need to do this step in 2 takes, allowing the first foam to deflate. Aim for having around 1/2 to 3/4 of the glass full of the actual cocktail, the rest being foam. Add a fresh strawberry to the rim of the glass and serve immediately.